Monday October 16th, 2017Appetizers, Christmas menu, Easter menu on by : fleur Tags: aperitive vegane, maioneza vegana, mancare vegana, oua vegane, retete vegane, romanian recipes, vegan recipes
For about 12-15 pieces. To form the “egg white” I used a mold for chocolate eggs. You can also use avocado shells or any other mold/container similar to boiled eggs cut in half, or even a round shape will work. I have tried to make the “egg white” 3 different ways , the closest to the taste and texture was the one with silken tofu but if it is difficult to get it, you can use only vegetable milk, agar-agar and kala namak salt but the texture will be different than that of the real ones. Some recipes on the internet use only unsweetened almond milk. For an autenthic egg taste it is important to use kala
Monday November 7th, 2016Desserts on by : fleur Tags: ciocolata, deserturi vegane, mancare vegana, retete vegane, romanian recipes, vegan recipes
The recipe is for 12 cakes of 5 cm x 5 cm (choose an oven form with the proper size, slightly bigger because the hard edges of the leaf will be removed. I’ve used an oven form approx. 23 cm long and 18 wide). Steps: 1.The caramel syrup (it will be used for the leaf and 2 tablespoons for the glaze). ½ cup sugar ¼ cup warm water Put the sugar in a saucepan, on low heat, and melt it until it gets a nice amber color. Add the water and mix, still on the heat, until the sugar dissolves. Allow to cool 2. The rum syrup ¾ cup water
Sunday September 27th, 2015Main dishes, Weight loss recipes on by : fleur Tags: mancare vegana, retete vegane, romanian recipes, vegan recipes
For 4-6 servings: 10-12 brined cumcumbers, sliced approx. 1 cm thick (if they are too salty leave them in cold water for half an hour then drain the water) 2 onions, finely chopped 200-300 g soy pieces, optional 3-4 tablespoons tomato puree or 400-500 ml tomato passata 1 bunch dill, finely chopped 2 tablespoons oil pepper to taste Heat the oil in a saucepan, add the onions and stir fry for about 2-3 minutes. Add the cucumbers and cover with water. Cook until the cucumbers are soft. Add more water if needed. Add the tomato puree dissolved in 1/2 cup water (or the tomato passata) and continue cooking until the sauce has reduced slightly. Finally add the pepper and dill.
Friday March 6th, 2015Appetizers, Breakfast, Weight loss recipes on by : fleur Tags: aperitive vegane, mancare vegana, retete linte, retete vegane, romanian recipes, vegan recipes
1 cup red lentils 1 bay leaf 2-4 cloves garlic, mashed (to taste) 3 tablespoons olive oil salt and pepper, to taste For the topping: 2 (red) onions, finely sliced 1 tablespoon olive oil 1 tbsp. tomato puree/paste Wash the lentils thoroughly and cook them in 2 1/2 cups water, together with the bay leaf. Drain but keep the moisture aside. Remove the bay leaf and blend/process until smooth. Put the lentils back in the pan, on low heat, add the oil and garlic and “beat” it with a wooden spoon until it becomes foamy (if necessary add a little water from the lentils to get the desired consistency). Add salt and pepper to taste and transfer the lentils
Wednesday January 7th, 2015Soups, Weight loss recipes on by : fleur Tags: mancare vegana, retete vegane, romanian recipes, supe/ciorbe
For 6-8 servings: 1/2 kg sauerkraut, finely chopped 1 onion 2 carrots 1 parsnip 2 potatoes 1 celery or a little bit of celeriac a handful frozen peas 1 can diced tomatoes (400g) 1 bay leaf 10 peppercorns 1-2 tablespoons olive oil lovage (or parsley), finely chopped Cook the sauerkraut together with the bay leaf and peppercorns in 3 l water . Finely chop all the vegetables. When the sauerkraut is almost cooked add the vegetables. Add more sauerkraut juice or water, to taste. When the vegetables are cooked add the olive oil and the lovage.
Tuesday October 7th, 2014Main dishes, Weight loss recipes on by : fleur Tags: mancare vegana, retete conopida, retete vegane, romanian recipes
For 3-4 servings: 1 cauliflower 1 onion, finely chopped 1/2 kg tomatoes, chopped or 1 can of chopped tomatoes or 2-3 tablespoons tomato paste 1 tablespoon oil parsley, finely chopped salt and pepper, to taste Wash the cauliflower and cut it into florets. Heat the oil in a large pan and add the onion. Fry for 3-4 minutes, stirring occasionally. Add the cauliflower florets and a cup of water. Cover and simmer, on medium heat, for about 7-10 minutes. Add the tomatoes (or the canned tomatoes or the tomato paste dissolved in a cup of water). Continue cooking on medium heat until cauliflower is done. Stir occasionally, taking care not to crush the cauliflower. Finally add salt and
Sunday October 5th, 2014Soups, Weight loss recipes on by : fleur Tags: mancare vegana, retete ciuperci, retete vegane, romanian recipes
For 6 servings: For the vegetable stock: 1 carrot 1 onion, cut into large pieces 1 parsnip 1/2 celeriac or 2 stalks celery, cut 2 potatoes, cut in half 2-3 bay leaves 10 peppercorns Put all ingredients in a soup pot with 2 liters water. When the vegetables are done remove them from the water (they can be served as salad, with garlic sauce or horseradish sauce). Leave the pot on the stove on low heat. 300 g oyster mushrooms, sliced approx. 0.5 cm thick 1 carrot, grated 1 yellow bell pepper, finely sliced 250 ml vegan sour cream (or 1 cup soy milk mixed with 2 tablespoons flour) 2 tablespoons olive oil 3-5 cloves garlic,